Preheat oven to 400 F. Spray a 12 cup muffin pan with cooking spray. Set aside.
In a medium bowl, mix together the flour mix, xanthan gum and salt. Set aside.
In a blender, add the room temperature eggs, butter and almond milk. Blend on medium speed for about 10 seconds, until the mixture is smooth and well blended.
Add the dry ingredients to the blender and blend the batter on medium speed for 15 seconds, until it’s a smooth batter. It will be very runny.
Filling each muffin cup about ⅔ of the way full. The batter should be runny enough that you won’t need to scrape the blender.
Bake for 22 minutes at 400 F. Then reduce the temperature to 350 F and bake for another 10 – 15 minutes, until they are deep, golden brown.
Remove from the oven and set the pan on a wire rack.
Using a sharp knife, stick each popover with the knife to release the steam.
Remove the popovers from the pan and serve immediately.
Serve with butter, jam, garlic butter, or just brush the tops with olive oil and a sprinkling of coarse salt.
Notes
Make sure ingredients are at room temperature.
Use a blender to mix the batter.
The batter should fill each muffin cup about ⅔ full.
Immediately after baking, gently slice the tops with a knife to release the steam.